County restaurants adjusting to new health regulations

New food safety regulations are being implemented this year that mean big changes for local restaurants and eateries.

The changes, said Jennifer Nelson of Lincoln County’s environmental health department, are intended to update the state and county health codes to comply with the 2013 federal food code, administered by the United States Department of Agriculture.

One of the most significant changes is the requirement that every establishment have a certified food protection manager on staff by Jan. 1, 2016. The food protection manager will be responsible for understanding the food safety regulations and implementing internal policies to ensure those standards are met and maintained.

Bruce Mohr, owner of the Red Dog Saloon, is concerned about the complexity of the certification process.

“It’s an extremely involved training course,” he said. “The booklet is 180 pages long and involves the chemical names for various bacteria and such. Then there’s the two-hour exam at the end of the course the employees must pass.”

The certification course is being offered in Libby on March 17 and Eureka on March 18. Both sessions, Nelson said, are fully booked to their 35-person capacity.

“The reaction has been overwhelmingly positive from our food establishments and most places are certifying more than the required number of people because they want their employees to understand the reasons for certain restaurant procedures and inspection requirements,” Nelson said.

Mike Munro, owner of Treasure Mountain Casino Restaurant and Lounge, said the changes don’t impact him at all.

“We already have people in compliance with it. It’s a good safety thing that everyone should do,” he said. “It doesn’t affect my day-to-day business at all.”

Jamie Brebner, owner of The Last Straw Café, is complying with the regulations, but isn’t thrilled about them.

“It’s a little bit excessive, and a little bit expensive,” she said. “But we have two people who will be taking the class this month.”

The new regulations also require all establishments to have a “person-in-charge that can demonstrate adequate food safety knowledge during all hours of operation,” according to an informational sheet provided by the Lincoln County health department. The person-in-charge is not required to undergo the training and certification required for the food protection manager, but must understand the rules and regulations and be able to demonstrate them on-demand.

There are six other regulations which provide specific safety protocols for all establishments. These requirements became effective Jan. 1, 2015.

Bare-hand contact with any ready-to-eat foods are prohibited. Any contact with ready-to-eat foods require use of an appropriate barrier such as gloves, utensils or pastry paper.

All foods classified as time-temperature control for safety foods, formerly known as potentially hazardous foods, are required to be held at 41 degrees Fahrenheit or lower. The previous requirement allowed some foods to be stored between 41 and 45 degrees, which is no longer allowed.

Any foods packaged for resale are now required to be labeled in accordance with federal guidelines. Under federal rules, the label must provide the common name of the food, an ingredient list by weight, net contents, disclosure of any included allergens or additives and contact information for the business selling the food.

Consumer advisories are also now required for all foods of animal origin that are not fully cooked. Any such item available requires a note on the menu explaining the potential health risks associated with consumption.

All establishments are now required to have hand sinks with hot water at a minimum of 100 degrees Fahrenheit. This requirement is intended to ensure more effective hand-washing and minimize the potential for disease spread.

The final change is a requirement for written plans to outline establishment protocols for specific situations. One of the specified situations is an accident involving vomit or diarrhea in the establishment. Additionally, establishments that use time-control or non-continuous cooking processes must have a written procedure approved by the county health department.

Brebner said most of the regulations make sense.

“The glove thing is good, like most of these regulations. But it does add a cost. You have to change gloves after each food, so we’ll go through a lot of gloves,” she said. “But, it also is a good thing for managing infections and disease.”

Nelson said these regulations are needed, as Montana hasn’t updated the food code since 2000.

Bill Colson, the chef at Libby’s Venture Inn, echoed the sentiment expressed by Munro.

“All of these regulations are designed to make food safer, and they’re things we’re already doing here,” he said.

“We have not had a revision for 15 years, and the knowledge of food-borne illness has grown substantially, especially norovirus. Also, knowledge of food allergens has increased substantially,” she said.